Inspired by Bakerita

Ingredients

• 5 fresh peaches peeled, pitted and sliced
• 3 tablespoons coconut sugar
• 1 teaspoon tapioca flour
• ¼ teaspoon cinnamon

For the cobbler topping

• ½ cup almond flour
• ½ cup tapioca flour
• 1½ teaspoon baking powder
• ¼ cup unsweetened non-dairy milk I used coconut
• ¼ cup coconut oil melted
• 1 teaspoon vanilla extract
• 1 tablespoon coconut sugar
• 1 tablespoon coconut sugar + ½ teaspoon cinnamon to sprinkle on top

Instructions

1. Preheat the oven to 375°F. Prepare a small baking dish by greasing with a bit of coconut oil and setting on a baking sheet.
2. In a bowl, combine the peaches, coconut sugar, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the prepared pan.
3. In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the peaches.
4. Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
5. Bake for 25 – 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!